TY  - GEN
AB  - This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
AU  - Fox, P. F.
AU  - Guinee, T. P.
AU  - Cogan, T. M.
AU  - McSweeney, P. L. H.
CN  - SF271
CN  - TP248.65.F66
CY  - New York :
DA  - 2016, ©2017.
ET  - 2nd ed.
ID  - 777092
KW  - Cheese.
KW  - Cheese
LK  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-1-4899-7681-9
N2  - This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
PB  - Springer,
PP  - New York :
PY  - 2016, ©2017.
SN  - 9781489976819
SN  - 1489976817
T1  - Fundamentals of cheese science /
TI  - Fundamentals of cheese science /
UR  - https://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-1-4899-7681-9
ER  -